Roasted Chicken

• 5 – 6 pound chicken
• Sea salt and freshly ground black pepper
• Dried sage
• ½ onion, peeled
• 1 stalk celery, rinsed and cut in thirds
• 1 sprig fresh sage, rinsed
• 1 tablespoon olive oil

Preheat oven to 400 degrees. Place the chicken in a roasting pan and season the interior with salt and dried sage. Place onion, celery, and fresh sage inside the cavity.

Tie the legs together with string and tuck the wings under the chicken. Lightly brush the skin with olive oil and season well with salt and pepper. Roast the chicken uncovered for 20 to 25 minutes until the skin turns golden brown; then reduce the heat to 350 degrees and cover the chicken with foil. Continue cooking until a meat thermometer registers 165 degrees when inserted into the thickest part of the thigh, about 1 ½ hours total.

Remove the chicken from the oven and let it rest for 10 minutes before carving.

Yield: 4 to 6 servings